It's not to early for peppermint is it? Okay, good. This recipe comes from one of my favorite cookbooks - Whoopie Pies by by Sarah Billingsley and Amy Treadwell. Its full of cake and filling recipes and endless possibilities. I've been craving the mint-chocolate combo and knew Whoopie Pies would do the trick and BOY was I right.
Our local cupcake shop makes the best mint chocolate cupcake and I think it's because the frosting is packed with mint and cream cheese. It's almost the consistency of cream cheese wedding mints, amazing. To achieve that same taste I used the cream cheese frosting recipe from the cookbook, but used peppermint oil instead of vanilla extract.
The soft chocolaty cake and the peppermint cream cheese filling just melts in your mouth. It's pretty easy to eat like 3 in a row...not that I would know from experience...but I've heard.
Whoopie Pies are so much fun to make too. Yes, they take a little more work than baking cookies but it's totally worth it.
Fact: The very first recipe I ever posted was from this cookbook for Oatmeal Cream Whoopie Pies. And, I'm not even embarrassed to share the link...okay, I'm a lot embarrassed.
You must put these on your Christmas baking list. Your friends and family will love you forever.
Chocolate Peppermint Whoopie Pies
Chocolate Pies
1 2/3 cups flour
2/3 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
4 tablespoons vegetable (or butter flavored) shortening
1 cup dark brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup milk
Preheat oven to 375 degrees. Line baking sheets with parchment paper or a baking mat
. Set aside.In a medium bowl, whisk together the dry ingredients; flour, cocoa, baking soda, salt. Set aside.
In the bowl of a stand mixer, cream together the butter, shortening, and brown sugar until light and fluffy; about 3 minutes. Add the egg and vanilla and mix for another 2 minutes.
Gradually add 1/2 of the flour mixture followed by 1/2 of the milk. Mix to combine. Add remaining flour mixture and milk. Beat until combined.
Drop tablespoon of batter onto prepared baking sheets. Bake for 10 minutes or until pies spring back when pressed gently. Allow cakes to cool on baking sheet for for about 5 minutes before transferring to cooling rack. Let cool completely before adding filling.
Peppermint Cream Cheese Filling
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
3 1/2 cups powdered sugar
1/4 teaspoon peppermint oil
(more/less, depending on preference)In the bowl of a stand mixer, beat together the cream cheese and butter until smooth. Gradually add in powdered sugar one cup at a time. Add in peppermint oil and continue to beat on medium until smooth and creamy, about 4 minutes.
To assemble, spread a tablespoon of frosting onto flat side of chocolate pie and top with another pie. Continue to assemble all remaining pies. Store in an airtight container.
Makes about 30 whoopie pies.
Source: Whoopie Pies : Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes
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